Category: Vegan Recipes

Vegan Carob Brownies

4/21/2016

- From The Vegan Corner

Ingredients [ounces / grams ]

7/8 cup all-purpose/plain flour (equals ¾ cup + 1 tbsp) (3.9 oz)
¼ cup carob powder (0.7oz)
¾ tsp baking powder
2 tbsp desiccated coconut (0.3oz)
1 cup granulated sugar (6.7oz)
2 tbsp golden syrup (optional)
½ cup non-dairy milk
5 drops vanilla extract (optional)

Instructions

Preheat the oven to 180°C (355°F).
Sift all the powders into a bowl, add in the other ingredients and stir well to complete the batter.
Pour the batter into a greased cake pan (our was 8 inches or 20 cm large) and bake for 20 minutes in the preheated oven, remembering to rotate the pan half way through the cooking time.

Substitutions and Tips

The desiccated coconut can be substituted with chocolate chips to obtain an even deeper and more complex chocolate flavour.
For this recipe you can use any sort of granulated sugar you have, being it beet or cane sugar.

Yield, Times and Info:

Makes: 14 Brownies
Preparation Time: 5m
Cooking Time: 20m
Total Time: 25m
Storage Times: Keeps for 3 days in the fridge and it can be warmed up when needed

Nutritional Info:

Serving Size: 40g Calories: 115kcal Carbohydrate: 25.7g Sugar: 18.6g Fiber: 1g Fat: 1g Saturated Fat: 0.7g Unsaturated Fat: 0.3g Protein: 1.3g Sodium: 9.3mg Water: 12g

Caloric Ratio:

88% Carbs
8% Fats
4% Proteins

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Recipe: Pasta With Vegan Alfredo Sauce

9/17/2014

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Special Thanks: Posted by Nava Atlas for VegKitchen.com
Made this for dinner tonight. It was a special request from our oldest and she loved it! (FYI - it looked pretty close to the picture)

Serves: 6

Ingredients:

12 ounces pasta (Whole Wheat Spaghetti or Linguine)
1 tablespoon vegan buttery spread (such as Earth Balance) or extra-virgin olive oil
1 medium onion, chopped
3 to 4 cloves garlic, minced
One 12.3-ounce container silken tofu, or 15- to 16-ounce can cannellini (large white beans), drained and rinsed (or 1 1/2 cups well-cooked cannellini)
2/3 cup unsweetened nondairy milk
1 teaspoon salt, or to taste
Freshly ground pepper to taste

Toppings (use any or all):

Steamed chopped fresh vegetables (broccoli, spinach,
chard, kale, cauliflower, bell peppers, etc.)
Sliced sun-dried tomatoes or black olives
Chopped fresh parsley or basil leaves
Nutritional yeast flakes, straight up or to create a paremesan style of cheese.

Cooking:

Cook the pasta in plenty of steadily boiling water until al dente, then drain.

Meanwhile, heat the Earth Balance or oil in a small skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and sauté over low heat for 2 to 3 minutes, until both are golden. Remove from the heat and transfer to a food processor.

Add the tofu or beans, and nondairy milk to the food processor. Process until completely smooth and creamy. With beans, especially, let it run for a few minutes, to make sure they get nice and creamy.

Read more:
http://www.vegkitchen.com/recipes/pasta-with-vegan-alfredo-sauce/#OTPXPOxAO1XApOe5.99

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Bailey Blog

Vegan Carob Brownies

Recipe: Pasta With Vegan Alfredo Sauce

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